✨ Comprehensive Introduction of Bhindi Chicken
Bhindi Chicken is a deeply comforting and lesser-known gem of Pakistani cuisine, combining two everyday ingredients chicken and okra (bhindi) into a flavorful and rustic curry. Every taste of the succulent chicken and smooth bhindi is infused with a rich, spicy masala, earthy warmth, and tangy undertones.
Unlike typical curries, bhindi chicken stands out for its unique texture and balanced flavor—neither too heavy nor too light, making it ideal for both weeknight dinners and special daawat menus.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Spice Level | Style |
| 15 mins | 30 mins | 45 mins | 4 | Medium | Desi Home Style |
Ingredients of Bhindi Chicken
For Chicken Curry:
• 500g bone-in chicken pieces
• 2 medium onions, finely sliced
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• ½ cup yogurt (whisked)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• ½ cup oil
For Okra (Bhindi):
• 250g bhindi (okra), washed, dried, and chopped
• 2 tbsp oil (for frying separately)
• Pinch of salt
Detailed Instructions of Bhindi Chicken
1. Prep the Bhindi
• Wash the Bengali well and pat dry.
• Cut into 1- to 1-1/2-inch pieces after trimming the ends.
• Heat 2 tablespoons of oil in a different skillet and cook the bhindi over medium heat, with a pinch of salt, until it is tender and just beginning to crisp up. Put aside.
2. Cook the Chicken Masala
• In a large pan or saucepan, heat ½ cup of oil.
• Add the cut onions and sauté until golden brown.
• Cook until aromatic, about 1 minute, with the ginger-garlic paste.
• Cook the chicken pieces on high heat until they are browned, about 4 to 5 minutes.
• Mix in chopped tomatoes, turmeric, chili powder, coriander powder, and salt.
• Cook until tomatoes soften and oil starts to separate from the masala (8–10 minutes).
3. Simmer with Yogurt
• Turn down the heat, stir, and slowly pour in the whipped yogurt to avoid curdling.
• Cook on medium heat until the yogurt blends in and the gravy thickens.
• Cover and simmer chicken for 10–12 minutes until fully cooked.
4. Combine & Finish
• Add the fried bhindi to the chicken curry and stir gently.
• Cook uncovered for another 5–7 minutes so flavors meld and oil rises to the top.
• For a last dash of Desi flavor, add sliced green chilies and garam masala.
Serving Suggestions
• It is best served hot with jeera rice, roti, or paratha.
• Accompany with cool cucumber raita or a simple onion salad.
• A squeeze of lemon brings the whole dish alive.
Nutritional Info (Per Serving – Approx.)
| Nutrient | Amount |
| Calories | 360–400 kcal |
| Protein | 28g |
| Carbohydrates | 10g |
| Fat | 22g |
| Fiber | 4g |
Final Thoughts
Bhindi Chicken is a beautiful fusion of vegetables and meat that’s both nutritious and comforting. It’s a hidden treasure of Pakistani kitchens, showcasing how simple ingredients, when treated right, can create deeply flavorful meals. Try this once, and you’ll be making it again and again.
